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Even as a Korean American, I find it challenging to cook Korean food as frequently as I would like. I’ve talked to friends and they’ve expressed similar sentiments, blaming how long it takes to how much "stuff" one needs to have on hand … which is one of the reasons we started this site – to provide shortcuts to modern and simple Korean cooking. One of my other theories, besides the sheer number of ingredients involved, has to do with the structure of a Korean meal.

A Korean meal isn’t just an “entrée” which is made up of a piece of meat with a side like it is in many Western cuisines; instead, you have a main meal that is composed of many parts: banchan (side dishes), rice, a soup or casserole and maybe meat of some sort. That’s a lot to prepare! Which is why the more you cook Korean food, the easier it is to prepare a Korean meal – witness my Mom, who can whip up a meal very quickly – she already has all of the banchan on hand, rice probably leftover or cooking, and ditto for the soup.

In any case, if you are just getting started, or if you are more of an intermittent Korean cooker, then you still need to know what you need to have on hand so you’re not making trips to locate obscure ingredients.

Here’s the short list:

Garlic (Manul) -- there's a reason I put this first! For your own sanity, it's best to keep this pre-peeled, or even pre-ground (you can freeze this)